Craving a quick, healthy, and incredibly flavorful vegetarian meal? Look no further than this stir-fried tofu with mushrooms and vegetables recipe! This dish is packed with protein-rich tofu, earthy mushrooms, and a vibrant medley of your favorite vegetables, all tossed in a savory sauce that’s bursting with umami. It's the perfect weeknight dinner solution, satisfying enough for a hearty meal yet light enough to enjoy any time of day. The combination of textures – crispy tofu, tender vegetables, and succulent mushrooms – creates a delightful eating experience that will leave you wanting more.
This simple recipe is surprisingly easy to master, even for beginner cooks. Whether you're a seasoned chef or just starting your culinary journey, you'll find this recipe approachable and adaptable to your taste preferences. Ready to learn how to create this delicious and nutritious meal? Let's dive into the step-by-step instructions.
Tools Needed
- Pan
- Knife
- Cutting board
- Bowl
- Basket
Ingredients
- White beans (tofu): 4 blocks
- Chicken thigh mushrooms: 300 grams
- Peas: a few
- Carrots: a few
- Green onion: a little
- Coriander: a little
- Salt: 1/2 teaspoon
- Water: 5 tablespoons
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Chili sauce: 1 tablespoon
- Sesame seeds: 30 grams
- Sugar: 30 grams
- Cooking oil
- Shallots
Step-by-Step Instructions
Step 1. Prepare Ingredients and Tofu
- 4 blocks of white beans, 300 grams of chicken thigh mushrooms, peas, carrots, green onion, and coriander.
- Wash chicken thigh mushrooms with salt water, soak for 5 minutes, drain, and cut into thin slices.
- Prepare boiling water with 1/2 teaspoon of salt. Blanch mushrooms for 1 minute, then immediately soak in cold ice water.
- Blanch peas and carrots briefly, then soak in cold ice water for 2 minutes to maintain color and crispness.
- Cut tofu into small pieces and pan-fry until golden brown on both sides.
Step 2. Make the Sauce and Stir-fry Vegetables
- 5 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chili sauce, 30 grams sesame seeds, and 30 grams sugar.
- Heat a pan with cooking oil, saute shallots until fragrant.
- Add blanched mushrooms, carrots, and peas to the pan and stir-fry briefly.
Step 3. Combine and Simmer
- Pour in the mixed sauce and cook over low heat for a few minutes to let the flavors blend.
Step 4. Finish and Serve
- Add the pan-fried tofu, cook for about 2 minutes, season to taste, and turn off the heat.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Soaking blanched vegetables in ice water helps maintain their vibrant color and crisp texture.
- Stir-frying briefly after blanching ensures the vegetables are cooked through without becoming mushy.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables in this recipe?
Yes! Make sure to thaw them completely and pat them dry before adding them to the wok to prevent excess moisture.
2. What kind of tofu is best for stir-frying?
Firm or extra-firm tofu works best. Pressing the tofu beforehand to remove excess water will help it get crispy.
This simple stir-fry is a testament to how delicious and satisfying vegetarian cooking can be. Enjoy the vibrant flavors and textures of this healthy and easy-to-make dish. Now go forth and create your own delicious masterpiece!